Before I could even read a menu I would choose crab legs over chicken tenders on the kids menu. My poor parents would shell crab legs for me before they even ate themselves lol. I think they were happy that I was an adventurous eater but i’m sure a little annoyed as well.
I grew up eating Florida Blue Crabs which have the sweetest most delicate meat. Even though they take up residence from Novia Scotia to the Gulf of Mexico, I always think of blue crabs as such a Floridian way of life! I have such fond memories of spreading newspaper all of the kitchen table and going to town- dunking the claw meat in melted butter was always my favorite! In Norway, Thomas’s family eats crab completely different which I love! They eat the whole body of the crab, spread the meat on a piece of white bread and squeeze a little mayo and lemon juice on top.
Now that we live in Oregon, Dungeness crab is king! While blue crabs are better in warmer months, Dungeness crab are best in the winter so we have really been enjoying them this season. I have fallen in love with a new way to eat crab with this recipe! A sweet asian peppercorn sauce blended with a ton of fresh coriander. We crack the shells just enough to easily take out the meat, and then toss them harmoniously with the peppercorn sauce. And there she is. The most glorious crab recipe I’ve tried to date. Pour yourself a hefty glass of white wine, spread out the newspaper, and get your hands messy ya’ll!
Asian Peppercorn Dungeness crab
– 3 pounds of crab (do 1 1/2 pounds per person)
– 1/3 cup sugar
– 1/4 cup rice vinegar or white wine vinegar
– 1 jalapeño, roughly chopped
– 1 inch piece of ginger, peeled
– 3 cloves of garlic
– 1/4 cup hoisin sauce
– 1 bunch of coriander (cilantro)
– 2 tablespoon of toasted black peppercorns
– 1 tablespoon of olive oil
– 1 tablespoon of butter
– 1 lemon
– sliced scallions and additional coriander for garnishing
What to do
Boil sugar, vinegar, ginger, garlic, and jalapeño until it comes to a boil and the sugar has dissolved, about 5 minutes.
In your blender, mix the vinegar mixture, hoisin, and cilantro until it’s completely blended.
Remove the claws from the body of the crab and crack them either using crab crackers or with the back edge of a knife, removing some of the shell so the sauce can absorb into the crab claw meat. Remember, this is meant to be messy, so you’ll remove the rest of the shells and pick the meat out when you’re eating!
You can pick the meat out of the body of the crab as well and keep that in a separate bowl.
Once you have all of the crab claws cracked, heat the oil and butter in a large pot over medium heat. Toss the crab in and heat them up for 2 minutes or so tossing occasionally. Add in the sauce, tossing the crab, and reducing the sauce down – about 5 minutes.